Braised Winter Roots

Directions

1. 1
   Peel parsnips and cut into 3- by 1/4-inch sticks.
2. 2
   Cut leeks crosswise into 1/4-inch-thick rounds and wash well.
3. 3
   Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.
4. 4
   In a heavy saucepan melt 3 tablespoons butter over moderate heat and stir in parsnips, leeks, fennel, garlic, thyme, sugar, and salt and pepper to taste.
5. 5
   Add wine and simmer mixture, covered, stirring occasionally, 15 to 20 minutes, or until vegetables are tender.
6. 6
   Stir in remaining tablespoon butter and salt and pepper to taste.